Vegetable Scrap Lentil Soup


1 tsp olive oil

2 cloves of garlic, minced

1 small onion, diced

3 wilted celery stalks, minced

carrot peels and tops

green bean ends

1-2 handfuls wilted spinach or other leafy green

1 cup uncooked red lentils (or other grain of choice)

5-6 cups of vegetable broth

14 oz can diced tomatoes, with the juice

¼ to ½ smoked paprika, to taste

2 tsp chili powder

1 ¼ tsp ground cumin

⅛ tsp cayenne pepper, or to taste

½ tsp ground coriander

1 bay leaf (optional)

Salt and pepper to taste



In large sauce pan, heat the oil over medium heat. Add onion and garlic and sauté for 5-6 minutes, until translucent. Add wilted celery, carrot scraps, and green beans ends and sauté for a few more minutes. Add spices (except salt and pepper), stir to combine, and sauté for a couple more minutes. Stir in the tomatoes and their juice, the broth, and the washed lentils. Bring mixture to a boil, reduce heat to medium simmer (uncovered) for 2-25 minutes, until lentils are tender. Season with salt and pepper. Stir in the wilted greens until combined and serve hot.


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